Experiment with different types of blue cheese: Some blues are creamy and mild while others have more of a tang and bite to them.
50 grams blue cheese, crumbled
1 tablespoon mayo
1 tablespoon white wine vinegar
1 teaspoon Dijon
salt and pepper
Put the mayo, white wine vinegar, Dijon and a pinch of salt and pepper into a bowl. Mix until smooth and then add half the blue cheese. Whisk again until smooth and thickened. Add rest of the blue cheese.
If you feel you would like it thinner, add a tablespoon of light cream or even water and whisk until it reaches the desired consistency.
The vinaigrette will store well in the refrigerator for a few days. Bring to room temperature before using.